LoneGansel @ LoneGansel @lemmy.world

Posts

63

Comments

177

Joined

2 yr. ago

Thank you again for the feedback! I agree with everything that's been said, except I'll be swapping parsley in for cilantro since it is one of the few ingredients I don't care for.

Broiling the peppers, onions, and chicken all together on a sheet pan sacrifices quality for speed, but if I were cooking for someone else I would have done these in the skillet like they deserve.

I struggle figuring out enough recipes to make buying beans worthwhile since I'll have to eat them all by myself. The more Mexican dishes I learn the more I see how they can be used though so I'm sure it's just a matter of time until they find themselves as a staple in my pantry.

Haha I will meet you halfway and say I used chicken fajitas as the foundation of my tacos.

Thank you! It's a deceptively fast meal to make.

Thank you! I broke down the full chicken into pieces and then salted everything with the skin on for 24 hours before removing the skin and starting on the recipe.

It tastes more thoroughly seasoned, gets a cleaner sear, and gets an extra few days of fridge life (I've braised salted cuts that were 7+ days old with minimal impact).

Mix 1/2 cup soy sauce with 1 tbsp honey, 1 small knob of diced ginger, 2-3 cloves diced garlic, the white part of 1-2 scallions, cracked black pepper, and gochugaru/chili flakes. Add to a container with 2 pieces of dark meat chicken.

Marinade up to overnight, then sear your chicken in a pan before moving it, the marinade, and 1 cup chicken stock to a pot. Bring to a boil, then simmer for 1-2 hours or until chicken is very tender. Serve over white rice, garnish with the green part of a scallion, and enjoy!

Thank you for all of your feedback and constructive criticism on my posts. I appreciate you taking the time to explain the aspects that can be improved upon for each. It means a lot that you'd take the time to do that for me. :)

I don't imagine there are many Italians who would claim this one knowing I'm breaking some cardinal rules of Italian cuisine. Mixing land and sea foods is frowned upon and have cheese with shrimp is a hard no.

I'm not a chef, just a (polarizing) home cook who likes to play with his food. I imagine you could go sous vide, though I haven't stepped that far away from the traditional recipe to try it myself.

The original braciola recipe I follow uses thin strips of fatty beef that are essentially braised in marinara until edible. Since it is getting heated all the way to the point of gelatinizing, using a thin cut avoids the chalky texture that comes from "overcooking" beef. I swap that fatty cut for a more tender ribeye so I don't need to go that high in temp but much prefer the flavor and texture of seared meat to boiled/braised.

It's like a shrimp sausage held together by a beef casing or a stuffed squid more than a traditional steak texture.

This is the most engagement I've gotten on a post since the vegans showed up. Happy to answer whatever questions you've got, theyre more fun than the insults, haha.

Yes, I made this. It's braciola (an Italian steak, cheese, and breadcrumb roll) with a layer of shrimp added.

After rolling, I hold everything together with string and sear it in black peppercorn oil before moving it and the oil into the marinara sauce to cook through. I use a thermometer to pull it at 135°F.

Cajun seasoning in my experience is black pepper, cayenne, paprika, powdered garlic and onion, and dried oregano and thyme. And salt or course.

I add them at different points in this recipe and swap the powdered seasonings for fresh, but a premixed version would work too. You just don't get the added flexibility that comes from keeping the ingredients separate.

Thank you for the expert opinion! :)

You're reminding me of ingredients I've forgotten to include. I don't go off of a written recipe and just toss things in from memory. There was definitely garlic, ginger, and sesame oil. No idea why I blanked on including them.

The yellow section of this bowl is a shredded fried egg. More authentic versions would probably have kimchi as well, but I ran out of space in my bowl for that and just ate it out of the container off camera.

I made a little round ball of rice to put in the center just to show there is rice there. Although to be honest I wouldn't be mad if that bowl was full of beef instead of rice.

This is actually just four separate side dishes in a bowl, so here's a quick writeup for the beef marinade since the other recipes are basic fried eggs and wilted spinach:

• 2 tbsp gochujang
• 1 tbsp soy sauce (Tamari is my brand of choice)
• 1/2 tbsp brown sugar
• 1/4 Asian pear blended
• 1 knob ginger, grated
• 2 clove ginger, grated
• 1 tsp rice vinegar
• 1 tsp gochugaru
• 1 tsp fish sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper

Thank you for the kind words!! It was very tasty.

Thank you for the thorough explanation and term correction! These were definitely blanched, not poached.

Thank you! I was trying to stay as close to traditional as I could get. While there are toasted sesame seeds in there helping to boost that slightly charred visual, I do cook over the strongest burner I have and constantly keep things in motion.

Oh! And I also tried putting the soy sauce around the outside of the pan this time, which I do think added some extra caramelized flavor to the dish. Much better than just sprinkling it over the rice and watching it all get soaked up before it can cook.

My rice cooker is the one with the elephant AND I added a sprinkle of MSG. I think this is Uncle Roger approved. Hiyaaaa

Here's a video tutorial!